Prosciutto, cauliflower and melted bocconcini make this pasta bake bellissimo.
- 300g macaroni
- 60g butter, chopped
- 1 small onion, finely chopped
- 50g ( 1/3 cup) plain flour
- 750ml (3 cups) milk
- 1 tablespoon Dijon mustard
- 180g (2 1/4 cups) finely grated parmesan
- 500g (about 1/2 head) cauliflower, cut into florets
- 1/4 cup chopped flat-leaf parsley
- 6 slices prosciutto, torn
- 220g tub bocconcini, torn
- Step 1Preheat oven to 200°C. Cook pasta in a large saucepan of boiling salted water for 1 1/2 minutes less than the cooking time given on the packet; it should be firmer than al dente. Drain well and return to the saucepan.
- Step 2Meanwhile, melt butter in a separate saucepan over medium heat. Add onion and cook, stirring frequently, for 8 minutes or until soft. Add flour and cook, stirring, for 1 minute or until grainy. Remove pan from heat and gradually whisk in milk until combined. Return pan to medium heat and whisk continuously until mixture boils and thickens. Turn off heat and stir in mustard and three-quarters of the parmesan. Season with salt and pepper.
- Step 3Add cauliflower and parsley to pasta, pour over the cheese sauce and stir to combine. Spoon into a 2.25L (9-cup) ovenproof dish or divide among 6 x 375ml (1 1/2-cup) ovenproof dishes. Top with prosciutto and bocconcini, then scatter over remaining parmesan.
- Step 4Place on an oven tray or 2 trays for 6 dishes and bake for 15 minutes, swapping trays halfway if using 2 trays, or until tops are golden. Serve.
- Low carb
All nutrition values are per serve
Tip: For delicious variations, substitute broccoli or trimmed asparagus for cauliflower, or ham or bacon for the prosciutto. for younger palates, omit mustard. You can also let the kids pick their favourite pasta shapes.
- Author: Sophia Young
- Image credit: Mark Roper
- Publication: MasterChef
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